Baked fettuccine with broccoli, ricotta and Parmesan

Prep Time: 10
Servings: 6
Cooking Time: 30
  • 400.00g - fettuccine
  • 450.00g - broccoli, separated into florets
  • 12.00 - strips rindless bacon, chopped
  • 300.00g - ricotta cheese
  • 250.00ml - cream
  • 1.00 - egg, beaten
  • 4.00ml - salt and freshly ground black pepper, to taste
  • 30.00ml - butter
  • 125.00ml - Parmesan cheese, grated
1. Preheat the oven. Cook the pasta in a large pot of boiling salted water until al dente. Drain.

2. Blanch the broccoli in boiling salted water while the pasta cooks.

3. Fry the bacon in a pan until crisp and golden brown and then drain it on kitchen towel.

4. Beat the ricotta, cream, egg, salt and black pepper in a mixing bowl.

5. Grease a heatproof oven dish with butter and add the pasta. Place half the ricotta mixture on top, followed by all the broccoli and bacon and, lastly, the other half of the ricotta mixture. Sprinkle Parmesan cheese on top and bake for 30 minutes or until golden brown.

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